When potatoes are peeled, the enzyme polyphenol oxidase causes discoloration by catalyzing the oxidation of certain molecules, using O₂ as a substrate.Explain the following observations:
a. If potatoes are peeled under water and kept there, browning is reduced.
b. Potatoes that have been boiled at 100 $\degree$ C and then sliced do not turn brown.
c. If lemon juice (pH 3) is applied to newly peeled potatoes, they do not brown.

Question

When potatoes are peeled, the enzyme polyphenol oxidase causes discoloration by catalyzing the oxidation of certain molecules, using O₂ as a substrate.Explain the following observations:
a. If potatoes are peeled under water and kept there, browning is reduced.
b. Potatoes that have been boiled at 100

\degree

C and then sliced do not turn brown.
c. If lemon juice (pH 3) is applied to newly peeled potatoes, they do not brown.

Quizplus · Accepted Answer

The Answer of When potatoes are peeled, the enzyme polyphenol oxidase causes discoloration by catalyzing the oxidation of certain molecules, using O₂ as a substrate.Explain the following observations: a. If potatoes are peeled under water and kept there, browning is reduced. b. Potatoes that have been boiled at 100$\degree$C and then sliced do not turn brown. c. If lemon juice (pH 3) is applied to newly peeled potatoes, they do not brown.

When Potatoes Are Peeled, the Enzyme Polyphenol Oxidase Causes Discoloration °\degree°

When Potatoes Are Peeled, the Enzyme Polyphenol Oxidase Causes Discoloration $\degree$